Beef Tongue Hash (russet potatoes, Japanese scallions, farm egg, hollandaise) 12

Braised beef tongue (same braise as our ox tongue slider) chopped into pieces and seared in a pan until crispy on the outside. Hash is composed of peeled, chopped and fried russet potatoes. Potatoes are seasoned with salt, butter, and green onion combined with the seared tongue and plated. This beef tongue mixture is served with one egg cooked any style and topped with hollandaise sauce and green onion.

**one of our most popular brunch dishes.

**Often times the kitchen has the ability to substitute veggies for the beef tongue making this dish acceptable for a vegetarian.  As always make sure to check with the Chef/Sous Chef first.